Zucchini Mushroom Roll Up

Zucchini and mushroom sauteed together...delectable!


Ingredients:

1/2 cup diced zucchini 

1/2 cup diced mushroom

1oz tofu

Salt

Pepper

Tortilla

Directions:

Sautée the veggies and tofu in the oil of your choice.  Spread in the tortilla and roll it up!

Tacos

Ingredients:

1/4 cup chunked seitan

1/4 cup corn

1/4 tsp cumin

1/4 tsp paprika

Salt

1/4 diced tomato

1/2 cup shredded lettuce

Tortilla

Directions:

Sautée seitanabd corn with spices.  Put in tortilla with lettuce and tomato.   

Tofu and White Bean Salad

 A meal for a hot summer evening.  Little preparation required for a superb taste.

Ingredients:

1oz tofu

1/4 cup cooked white beans

1/4 cup wax beans

1/4 cup green beans

1/4 cup corn

1/4 cup peas

1 tsp red wine vinegar

1 tsp parsley

Salt

Pepper

Directions:

Combine the ingredients and heat in the microwave.  Serve over greens, quinoa, or pasta.

Rhubarb and Beet Soup

One could use fresh or canned beets in this.  I used pickled beets and I highly recommend that approach!  Nicely tangy.

Ingredients:

1/2 cup diced beets

1/2 cup diced rhubarb

1/2 cup chopped parsnip

1/4 cup chopped carrot

2/3 cup water

Salt

Directions:

Place all ingredients in the baby crock on low for 4-6 hours, until the parsnip and carrot are tender.

Zucchini, Summer Squash, Spinach Bake

 Very tasty, quick prep, but it will heat up the kitchen!

Ingredients:

1/2 cup sliced zucchini 

1/2 cup sliced summer squash

1/2 cup cooked spinach

1/2 cup sliced tomato

2Tbsp Nutritional Yeast

1 oz tofu

Directions

Make a sauce with the yeast, tofu, and a bit of water.  Layer zucchini, squash, spinach, and tomato in a small baking dish.  Top with sauce.  Bake at 350 degrees for 30 minutes.

Potato, Bean, and Kale Soup

 A nice meal for a warm day.  Easy prep and no heating up the kitchen.  Light fare!

Ingredients:

1 cup torn up kale

1/2 cup sliced carrot 

1/2 cup cubed sweet potato

2Tbsp dried white beans

3/4 cup water or veggie broth

1/4 tsp oregano

1/4 tsp thyme

1/2 tsp parsley

Bay leaf

Salt 

Pepper

Directions:

Put all ingredients in the baby crock on low until the veggies and beans are tender, 4-6 hours.

Veggie Black Bean Pizza

Ingredients:

1/4 cup chopped zucchini

1/4 cup chopped yellow squash

1/4 cup chopped mushroom

1/4 cup diced tomato

1/2 cup chopped carrot 

1/4 cup chopped radish

1/4 cup chopped parsnip

1/2 cup black beans

Salt

Tortilla 

Directions:

Bake the tortilla.  

Heat the black beans, add about a Tbsp of water and whir smooth in a blender or food processor.  Spread on the tortilla. 

Sautée the zucchini, yellow squash, tomato, and mushroom with a bit of oil.  Mix with the other veggies and put as much as desired on the bean tortilla.  

Two Beans and Tofu Tomato

 Quick and easy and delicious!

Ingredients:

1/2 cup wax beans

1/2 cup green beans

1/2 cup diced tomato

1oz tofu

1/2 tsp basil

Salt

Pepper

Directions:

Put the ingredients in a pan and sautée until heated through.

Sweet Potato Black Bean Burrito

These flavors combine beautifully in a burrito.  

Ingredients:

1/2 cup cubed cooked sweet potato

1/2 cup cooked black beans

Tortilla

Directions:

Mix and heat.  Whir until smooth in a food processor or blender or squish with a fork.  Spread on the tortilla and roll it up.  Serve with Rotel, tomatoes, shredded lettuce, cheese, sour cream, guacamole....the possibilities are endless!

Southern Quinoa

This combination is spectacular!

Ingredients:

1/4 cup cooked quinoa

1/4 cup pinto beans

1/2 cup diced tomato

1/2 cup corn 

1 Tbsp Rotel

1oz firm tofu

Directions:

Make a thick sauce with the Rotel and tofu.  Mix the rest of the ingredients and combine with the sauce.  Heat and serve.

Spinach Sketti

Really a nice combination and very easy to prepare.

Ingredients:

1 cup spaghetti squash

1/2 cup cooked spinach

1/4 cup diced tomato

1/4 cup chopped mushroom

1/2 tsp basil

1/2 tsp parsley 

Salt 

Pepper

Directions:

Mix and heat!

Yellow Squash and Zucchini Casserole

 Summer squash, also known as yellow squash, brings a nice flavor to this egg dish.

Ingredients:

1 egg

1/2 cup chopped yellow squash

1/2 cup chopped zucchini 

1/4 cup quinoa

Salt

Pepper

Directions:

Mix ingredients.  Pour into ramekins, small baking dish, or I use 2 small glass bowls.  Bake at 400 degrees for 20-30 minutes.

Two Bean Soup with Kale

 An intriguing flavor to this soup.  A nice way to use the kale that should be coming ready for harvest.

Ingredients:

1Tbsp dried white beans

1Tbsp dried pinto beans

1 cup shredded kale

1/2 cup chopped carrot

1/2 cup chopped celery

1/4 tsp Rosemary

1 tsp red wine vinegar

1/2 tsp oil 

Salt 

Pepper

1/2 cup veggie broth or water 

Directions:

Put all ingredients in the baby crock on low until beans are tender.  4-6 hours.

Quinoa and Summer Squash

A great dish for summer.  Easy to make with just a few ingredients and not over-filling for a hot evening!

Ingredients:

1/2 cup chopped summer squash

1/2 cup diced tomato

1oz firm tofu

2 sprigs parsley

2 leaves basil 

1/2 tsp oil 

1 tsp red wine vinegar

Salt

Pepper

1/4 cup cooked quinoa

Directions:

Sautée squash, tomatoes, tofu, spices, oil, and vinegar until squad is tender. 

Add quinoa and stir until incorporated and warm.  

Serve over mixed greens.

Mediterranean Ratatouille

 I served this over quinoa, but one could serve it over rice or even over noodles.

Ingredients:

1/2 cup chopped eggplant

1/2 cup chopped summer squash

1/4 cup chopped zucchini

1/4 cup chopped mushroom

1/2 cup diced tomato

1/2 tsp basil

1/4 tsp thyme

1/2 tsp parsley

Salt

1/4 cup veggie broth

Directions:

Put all ingredients in a skillet type pan and sautée until the veggies are tender.

Sautéed Veggie Pizza

 This is the season for sauteed vegetables.  An excellent way to serve them.  I did not add cheese, but you could!

Ingredients:

1/2 cup chopped zucchini

1/2 cup chopped mushroom

1/4 cup kale

1/4 cup diced tomato 

1 oz firm tofu

1 tortilla

Directions:

Sautée the vegetables and tofu in a little oil and salt and pepper.   Bake the tortilla.  Top the tortilla and serve!!

Pot Pie

The preparation is a bit lengthy, but the result is amazing!

Ingredients:

Crust dough (earlier entry)

1/2 cup green beans

1/4 cup cubed sweet potato

1/4 cup chopped mushroom

1/4 cup corn

1/4 cup peas 

1/4 cup chopped carrot 

1/4 cup chopped radish

3/4 cup veggie broth

1/4 cup white bean. 

Directions:

Simmer all ingredients except beans until tender.  Thicken the broth with a bit of arrowroot or flour.  Add the beans. Spoon into a small baking dish ( I use two glass bowls). Roll the crust into a square and poke ventilation holes in it.  Lay it on top of the mixture in the baking dish.  Bake at 400 degrees for 20 minutes or until the crust is golden brown.

Calabacita Tacos

I recommend these with a little guacamole!

Ingredients:

1/2 cup chopped summer squash

1/2 cup corn

1/2 cup cooked black beans 

1/4 tsp cumin

1/4 tsp paprika

Salt to taste

Taco shell 

Directions:

Sautée the squash and corn with the spices.  Add the beans and heat through.   Fill the taco shell and garnish as desired.

Scottish Vegetable Stew

 I used saurkraut in this recipe, but you could use cabbage.  I also used sweet potato instead of white potato.  So, there are some options for you to modify this to your tastes!

Ingredients:

1/4 cup chopped celery

1/2 cup sliced carrots

1/2 cup sliced parsnips

1/4 cup cubed sweet potato

1/4 cup shredded cabbage or saurkraut

1/4 cup chopped mushroom

1Tbsp uncooked barley 

1/2 cup veggie broth or water

Salt to taste

Directions:

All ingredients go in the baby crock on low until the barley is tender, about 5 hours.

Taco Salad

Quick and easy, great for a summer meal. 

Ingredients:

1 cup shredded lettuce

1/2 cup diced tomato

1/4 cup corn

1/4 cup chopped mushroom

1/4 cup cooked black beans

1/4 cup seitan

Baked tortilla 

Directions:

Chop the seitan into small chunks and sautée with cumin, paprika, and salt to taste.  Heat the beans.  Break the tortilla into bite sized chips.  Mix all ingredients together.  

Spanish Vegetable Casserole

 The taste of this is something truly special. 

Ingredients:

1/4 cup cubed eggplant

1/2 cup green beans

1/2 cup cubed sweet potato (or potato)

1/2 cup diced tomato

1/4 cup cubed pear

1/2 cup cooked pinto beans

1 tsp paprika

Salt 

Pepper

Directions:

Put ingredients in a small saucepan with 1/2 cup water.  Bring to a boil, then reduce heat and simmer until the vegetables are tender.